Buttermilk Pecan Chicken Breasts

By ghinman

Ingredients

• 8 boneless chicken breasts
• 1/2 cup unsalted butter + 4 tbs. melted butter
• 1 cup buttermilk
• 1 egg beaten with buttermilk
• 1 cup flour
• 1 cup, pecans, ground
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup sesame seeds
• 1/4 cup pecans halves
• 8 cherry tomatoes
• parsley for garnish

Details

Servings 8

Preparation

Step 1

Melt butter in baking dish large enough to hold chicken breasts in one layer. Mix buttermilk and egg in pie plate. Combine flour, ground pecans, paprika, salt and pepper and sesame seeds in another pan. Dip chicken first in milk and then in the flour. Turn chicken in melted butter to coat both sides and arrange skin side up in dish. Drizzle melted butter over chicken and arrange pecan halves around chicken. Bake in a 350 degree oven for 45 minutes, until golden brown and tender. Garnish each with a cherry tomato and parsley.